method

For the candied lemon peel, put the lemon rind in a pan with the sweetener. Pour over just enough cold water to cover and slowly bring to the boil. Cook over a low heat for about 10 minutes, or until translucent. Transfer onto baking paper and set aside until ready to use.

Cut the pastry sheet in half, then cut each half into 4 squares. Spray each square with low-calorie cooking spray. Lay a square in each hole of the Yorkshire pudding tin, then add another square to each, at a different angle. Bake in the oven for 8-10 minutes, or until crisp and golden. Leave to cool for 5 minutes.

Put the custard, lime zest and lemon extract in a bowl and stir well. Divide the custard equally between the pastry cases and decorate with the extra lime zest. Top each with a few slivers of candied lemon peel and dust evenly with icing sugar.